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Easy Raspberry Sauce

Spoon this smooth sauce from our Test Kitchen over waffles or pancakes for a fabulous breakfast. Or try over ice cream or pound cake for a delightful dessert.
  • Total Time
    Prep: 10 min. Cook: 40 min.
  • Makes
    2 cups

Ingredients

  • 2 cups fresh or frozen raspberries
  • 1-3/4 cups plus 1 tablespoon water, divided
  • 1/3 cup sugar
  • 2 tablespoons cornstarch

Directions

  • In a saucepan, combine the raspberries, 1-3/4 cups water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
  • Mash raspberry mixture and strain through a fine sieve into a 2-cup measuring cup; discard seeds. Add water if needed to make 2 cups puree. Return to the saucepan.
  • Combine cornstarch and remaining water until smooth; gradually stir into raspberry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer. Remove from the heat; cool. Store in the refrigerator.
Nutrition Facts
2 tablespoons: 27 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 7g carbohydrate (5g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1/2 starch.

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Reviews

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Average Rating:
  • Nunya
    Dec 4, 2020

    I did not find this easy ar all. What a mess. Why do the ingredients say 1 and 3/4 water, divided. Yet step one says add 1 and 3/4 cup of water? The directions are not clear. Having to create an account and log in to leave this comment is so stupid. No longer one of my favorite places to get recipes.

  • KSLA66
    Jul 11, 2019

    I made this with fresh berries. I only had a cup or so so I halved the recipe. Easy and instead of water to make up the two cups, I added Pinot Rose local wine on a whim, about 1/2 cup to make up the difference, and it turned out great. I will definitely make this delicious syrup again.

  • kayjayc
    Aug 20, 2015

    So easy and great flavor! I use 12 oz. bag of organic frozen berries and have to add very little water after straining seeds. The straining step is tedious but worth it for fresh sauce with few ingredients. I use it for cheesecake and key lime squares. Add a few fresh berries and you have a beautiful and tasty dessert.

  • joplinmo
    Jun 4, 2014

    Can anyone help with how you could make a vinegarette (sp?) out of this? Thanks in advance.

  • szahradnik
    Jul 12, 2013

    I served this over angel food and ice cream with a few fresh raspberries. It was delicious! I agree the straining was a bit of a chore. I ended up adding about 3/4 c. of water to make the 2 cups but the flavor was still there.

  • mrrz07
    Jun 20, 2013

    No comment left

  • germanycook
    Nov 10, 2012

    Very yummy, nice and smooth. Easy except for straining the seeds out! Not too tart or too sweet.

  • katlaydee3
    Aug 21, 2012

    This is delicious. I made breakfast for dinner with this raspberry sauce over waffles, additional fresh raspberries and bacon.

  • GStaelens
    Dec 25, 2009

    No comment left

  • sue
    Jul 2, 2006

    No comment left